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Green Orange peel mixed with aging Pu'er tea leaves
Brewing Guide: Take 2-3g from Puerh Cakes and put into Tea Pot. Brew with boiling water about one minute and drain the water (washing the tea). Then, fill with boiling water (over 90 Celsius) again to brew the tea. Pour into Tea Cups after one minute. A BOUT Ripe pu-erh Tea Ripened" Shou Cha (熟茶) tea is pressed maocha that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also known in English as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. The term may come be due to inaccurate translation, as shú (熟) means both "fully cooked" and "fully ripened". How to prepare compressed Pu-erh tea in a Congou style? Step 1: Pry 3-5g tea off with Pu-erh Knife and add tea leaves to a Yixing teapot or Gaiwan. Step 2: Pour boiling water into the teapot, give the tea leaves a rinse for 20 seconds. Then draining the water out, leaving only the soaked tea leaves Step 3: Fill the teapot with boiling water again, cover the lid. After steeping 20 seconds or longer (according to your desired strength), the tea can be poured into a tea pitcher to be served. Step 4: repeat Step 3 for several times. Gradually increase steeping time for subsequent brewing. |
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